Recipe of the day: Budget-friendly Korma beef shin and potato pie

If you are easing your family into curry for the colder winter months, Korma is a great way to get their palates used to the spices.

Known as a curry for beginners, Korma is the mildest of all the Indian spice blends.

While this delicious dish is traditionally served with rice, you can spice up your dinner table and use this budget-friendly beef-shin to make a pie, which you can serve with a fresh side salad.

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Budget-friendly Korma beef shin and potato pie

• Author: Monza Media
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 800g beef shin, cut into bite-sized cubes
• 4 tbsp flour, mixed with a pinch of salt and black pepper
• 2 tsp garlic, minced
• 2 extra large potatoes, peeled and cubed
• ½ cup cream/ ½ cup low fat plain yoghurt
• Vegetable oil for frying
• 1 cup onion, finely chopped
• 2 tbsp Korma spice blend (Available from Woolworths and other leading retailers)
• 2 cups beef stock
• Salt to taste
• 1 egg, whisked with 2 tbsp water/ milk

Instructions

1. Toss the beef cubes in the flour and shake off any excess. Fry the beef off in a splash of vegetable oil until nicely caramelised. (You will need to do this in batches. If you crowd the pan, your meat will not brown.)
2. Set the browned shin aside and fry the onion over low heat in the same pan for five minutes. (Add a dash more oil if needed.)
3. Next add the garlic and Korma spice and fry for a further minute.
4. Add the meat back to the pan along with any resting juices. Add the potatoes and stock, cover and turn the heat down low. Simmer until the shin is soft, stirring it from time to time to prevent it sticking to the bottom and adding a bit more water if it is cooking dry.
5. Once the shin is soft, add the cream or yoghurt and stir through. Taste and adjust salt as needed.
6. Allow the pie filling to cool, then cover with the pastry.
7. Make a slit in the middle of the pastry to allow steam to escape during baking. Paint the pastry with the egg wash and bake in a 200ºC oven until the pastry is cooked through and golden.

*This recipe was found on www.capeherb.co.za.

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